Photo: Barilla

From: Owner Robert Dunn, MacDaddy's Macaroni and Cheese Bar, Monroe, CT. Yield: 24 servings.

4 ½ lb. Barilla^® elbows or Barilla^® Whole Grain Elbows

as needed, olive oil

6 qt. Bechamel sauce

4 Tbsp. salt

6 tsp. pepper

1 ½ lb. Cheddar cheese, shredded

144 slices Canadian bacon

12 oz. unsalted butter

48 large eggs

3 qt. Hollandaise sauce, warm

as needed for garnish, chopped parsley

Cook pasta for half the time indicated on package. Drain pasta and drizzle with some olive oil to prevent sticking. Place pasta flat on sheet trays or hotel pans and cool in blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order: Heat 1 cup Bechamel sauce and ¼ cup Cheddar in large nonstick saute pan until smooth; season with salt and pepper. Add 2 cups cooked elbows to sauce and heat thoroughly.

Transfer pasta and sauce to a hot 8" ovenproof skillet and top with 6 slices Canadian bacon fanned over surface. Place skillet in a 350°F oven and cook until bacon is crispy, 5-8 minutes.

In separate nonstick saute pan, melt 1 Tbsp. butter. Add 2 eggs and cook over easy, seasoning with salt and pepper. Remove skillet from oven and top with the eggs. Finish the dish with ½ cup Hollandaise sauce and a sprinkle of parsley.